The story
Gostilna pri Hrvatu in Bohinjska Bistrica anchors a family-run tradition spanning 130 years under Branko Slamar's direction. The Slovenian kitchen respects the Bohinj valley, letting the landscape dictate the menu rather than imposing external trends. Gault&Millau highlights how the dishes capture local flavors like trout and buckwheat, plus homemade cured meats. A recent renovation preserved the welcoming atmosphere while updating the facilities for guests seeking authentic regional cooking.
Cold starters deliver direct flavors, beginning with cold-smoked trout served with leek and roe. A beef tongue preparation stands out when paired with pumpkin seed oil mayonnaise and a potato salad containing apple pieces. Hot mains include a juicy red trout fillet presented with risotto. For heartier options, the venison loin rests on buckwheat krapi, an element that returns as dessert in warm dumplings served with pear and honey-sweetened ice cream.
Located in Srednja vas near Lake Bohinj, the inn provides a setting where traditional hospitality meets careful wine curation. The cellar holds a diverse range of Slovenian and foreign labels, with tasting menus available upon request in selections of five, seven, or nine glasses. These pairings come with accompanying snacks. The kitchen serves meals daily except Tuesdays, maintaining hours that allow for both lunch and dinner service.
Recognition
Ambience
Details
Location
